Farali Raw Banana Kebab (Pan-Fried)
Farali Raw Banana Kebab or Upvas ke cutlet or Kacche kele ki tikki is a pan-fried healthy and gluten-free patty made using raw banana, potato and flour.
Servings: 12 Kebab
Ingredients
- 1 Big Raw Banana 300 grams with the skin
- 1 medium-size Potato 150 grams
- 1/2 Cup Singhara Atta Water chestnut flour (60 grams)
- 1/2 Cup Tapioca Flour 60 grams
- 1 green chilli finely chopped as per taste
- Pink Himalayan Salt or Sendha Namak to taste one can use any salt
- 1-2 tablespoon Coriander finely chopped
- 1-2 tablespoon Ghee (Clarified Butter) Clarified Butter / Oil for shallow frying
Instructions
- Peel the green banana and give a quick rinse.1 Big Raw Banana
- In a Pressure cooker or Instant pot, boil the potato and raw banana.1 Big Raw Banana, 1 medium-size Potato
- For the Instant pot, I pressure cooked it for 10 minutes.
- Let it cool completely.
- Remove the skin of the potato.1 medium-size Potato
- Mash or grate the banana and potato. I like to grate instead of mashing as it gets mashed out evenly.1 Big Raw Banana, 1 medium-size Potato
- In a large bowl, add the grated banana, potato, flour, green chilli, chopped coriander and salt.1/2 Cup Singhara Atta, 1/2 Cup Tapioca Flour, 1 green chilli finely chopped, Pink Himalayan Salt or Sendha Namak to taste, 1-2 tablespoon Coriander finely chopped
- Mix everything and combine it into a dough.
- If it is too dry add a tablespoon of water at a time. It might not be needed but just in case.
- Shape it in the form of tikkis or kebabs. I have used skewers to shape it in the form of kebabs.
- Heat a heavy bottom cast iron pan or a non-stick pan.
- Once hot, add a teaspoon of ghee or oil.1-2 tablespoon Ghee (Clarified Butter)
- Add in the kebabs and shallow fry them on both sides on low to medium.
- Keep rotating the kebabs in between so that it cooks on all the sides.
- Pan fry them until golden brown on all the sides.
- Serve it chutney or dips of your choice.
Notes
- Measurements are a rough guide.
- Standard US size cups used.